Rosette of smoked salmon

11 September 2006
Rosette of smoked salmon


12oz Loch Fyne smoked salmon
Handful of French beans
1 small head of frisée
1 packet chervil


Divide the salmon into four 3oz portions and place them at the top of the plate in the shape of a rose. For the stems use pieces of pre-cooked French beans.

Place a small amount of frisée at the bottom. The spider is made from aubergine and pepper skin.

For the vinaigrettes:

1tbs olive oil
1tbs vegetable oil
1tsp clear honey
Juice and zest of ½ lime
Season to taste

1tbs sesame oil
1tbs white wine vinegar
1fl oz passed tomato juice
Seasoning to taste

For each of the vinaigrettes place all ingredients into a bowl and whisk lightly to achieve a "split" effect.

To ladle the dressing use piston funnels which are faster safer and less messy.

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